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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-07-2013, 05:58 PM   #16
Goyo626
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I havent peaked yet. Is it best to foil by using a roasting pan then putting foil over the top or should i wrap it completely in foil?

edit: at what temp should i wrap?
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Unread 04-07-2013, 06:02 PM   #17
landarc
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I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!
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Unread 04-07-2013, 06:08 PM   #18
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Quote:
Originally Posted by landarc View Post
I wrap when the color looks right. No internal temperature specifically, although many wrap at 165F. I prefer a pan and foil over, but, I hate wasting foil. Others use just foil. Today I did a Dutch oven, largely because...I had no foil at all. YAY! Preparedness!
Yep check the bark mine is looking good so I just now wrapped in foil with some hard apple cider. I have to say this is a odd cook for me. Glad we are doing it at the same time
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Unread 04-07-2013, 06:20 PM   #19
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Mine is done, since I had to use the Dutch Oven, it went faster. I really need to buy some aluminum foil. But, that is a 6 pound butt, on at 11:00 for 2 hours at 250F, at 1 p.m. went 1 hour at 325F, then into Dutch Oven at 2 p.m. at 350F for 2 hours. Done. Pulled real nice, bits and piece ended up braising in pig fat.

Chunked and cooling
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Unread 04-07-2013, 06:39 PM   #20
Goyo626
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im at 163 about to wrap once my baste is done simmering. havent even peaked to see the color so i may change once i see the color.
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Unread 04-07-2013, 06:41 PM   #21
landarc
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I would say you are running short on time, wrap and go. aAdd a little baste and get it going.
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Unread 04-07-2013, 07:07 PM   #22
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Quote:
Originally Posted by Goyo626 View Post
im at 163 about to wrap once my baste is done simmering. havent even peaked to see the color so i may change once i see the color.
Just wrap it! I was at 150ish way early for me, foiled and cranked the temp. to 350 I'm at a IT of 180
I'm really interested to see how things go both fronts.
Need to go check looks like my temp fell back to 310
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Unread 04-07-2013, 07:25 PM   #23
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Quote:
Originally Posted by superlazy View Post
Just wrap it! I was at 150ish way early for me, foiled and cranked the temp. to 350 I'm at a IT of 180
I'm really interested to see how things go both fronts.
Need to go check looks like my temp fell back to 310
I wrapped it my temp is at 360 IT 176 the bark looked good (sorry no pron my tablet cant do it).
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Unread 04-07-2013, 07:49 PM   #24
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Well, I am plum wore out, time for a brisket sandwich, some dill pickles and a beer
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Whip It Off, Chambers!

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